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Cold zucchini soup topped with herbs on a marble table.
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5 from 4 votes

Cold Zucchini Soup

A wonderful starter or a light meal, this creamy zucchini soup has delicious flavor with fresh herbs. Serve in small glasses for an appetizer, or in a cup with a crusty warm baguette.
Prep Time10 minutes
Cook Time25 minutes
Chilling Time2 hours
Total Time2 hours 35 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Diabetic, Low Salt, Vegetarian
Servings: 6 people
Calories: 152kcal
Author: Alicia

Equipment

  • 1 Blender or Immersion Blender
  • Kitchen string/twine

Ingredients

  • 2 tablespoons butter or ghee
  • 3 shallots, roughly chopped
  • 3 garlic cloves, peeled and rough chopped
  • pounds fresh zucchini, washed and cubed into ½ inch pieces
  • 1 teaspoon dried thyme
  • 1 bouquet garni - handful of fresh parsley, 1 bay leaf, and/or small handful of thyme all tied together with a piece of twine *see notes for other suggestions
  • ½ cup heavy cream
  • 32 oz (4 cups) vegetable broth
  • fresh dill and/or chives for garnish

Instructions

  • In a large, heavy bottomed pot or dutch oven, melt the butter over medium heat and add the shallots. Sautéing for 1-2 minutes, while stirring. Add the garlic and sauté another minute or two until fragrant and soft. 
  • Add the zucchini to the pot and continue cooking on medium heat till softened, about 4-5 minutes. Then add the stock, bouquet garni, dried thyme. Bring the soup to a low simmer (not boiling) for 15 minutes. No need to cover the pot. 
  • After 15 minutes, remove the bouquet garni and add ½ cup of heavy cream. Stir until combined and remove from heat. Allow the soup to cool for a little bit, then place all the contents into a high speed blender, or use an immersion blender to blend directly in the pot until smooth. If using a regular blender, the soup may need to be blended in two batches.
  • Place the soup in a container that fits into the fridge and allow it to chill for at least 2 hours, if not more. The flavors will become much stronger the longer it sits. 
  • Garnish with dill and/or chives and serve cold.

Notes

  • This zucchini soup can be served warm or cold.
  • If following a migraine diet, select a heavy cream brand without carrageenan. 
  • For dairy free/vegan, use coconut cream or your favorite dairy free creamer (if tested) and olive oil instead of butter. I recommend using lemongrass to compliment the coconut instead of the typical bouquet garni. 
  • To make this low sodium, use a low sodium broth like the vegetable broth in my The Dizzy Cook cookbook. 

Nutrition

Serving: 1cup | Calories: 152kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 16mg | Potassium: 364mg | Fiber: 2g | Sugar: 5g | Vitamin A: 525IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 1mg